Directions:Melt the 3 tablespoons butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until livers are browned. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice. Increase heat to medium-high; bring to a boil and cook, uncovered, for 8 to 10 minutes, until liquid is gone. Transfer mixture to bowl of a food processor and allow to cool.

When it has cooled completely, add the 4 tablespoons softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week in an airtight container.

Serve with whole-grain bread or toasted croutons.

Makes about 21/2 cups, about 12 to 18 servings.

— Recipe adapted by The Washington Post from the revised second edition of "Nourishing Traditions," by Sally Fallon with Mary G. Enig (New Trends, 2000).

Never miss a story

Choose the plan that's right for you.
Digital access or digital and print delivery.